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以‘宁海白’枇杷为试验材料,采用0.1%、0.5%和1.0%3个魔芋葡甘聚糖浓度涂膜处理果实,以不作任何处理为对照,4±1℃贮藏,定期观察并测定各项指标,筛选最优保鲜贮藏方法。结果表明:与对照相比,魔芋葡甘聚糖涂膜处理后置于4℃贮藏可以有效降低‘宁海白’枇杷腐烂率,延长保鲜期,其中以0.5%处理效果最好,腐烂率低,可减缓可溶性固形物、可滴定酸、维生素C含量的下降速度,延缓衰老进程。
The fruits of “Ninghai White” loquat were treated with three konjak glucomannan concentrations of 0.1%, 0.5% and 1.0%, and the fruits were treated with 4 ± 1 ℃ without any treatment. The contents of Item index, screening the best storage methods. The results showed that: Compared with the control, the konjac glucomannan coating stored at 4 ℃ could effectively reduce the loach rot of Ninghaibai and prolong the storage period. Among them, 0.5% treatment was the best, the rotten rate was low, Can slow down the soluble solids, titratable acid, the rate of decline of vitamin C content, anti-aging process.